3P Bundt Cake With pineapple, pumpkin and pecans
Oh, we love cakes with unusual flavors and textures! This hearty cake delivers with its spice-laden pumpkin, bright notes of soft pineapple, crunchy pecans and a thick layer of streusel.
Ingredients
Streusel topping
- 5 tablespoons butter, melted
- 5 tablespoons brown sugar
- 5 tablespoons flour
- ⅔ cup chopped pecans
- 1 teaspoon cinnamon
Cake
- 1¼ cup brown sugar
- 1 stick butter, room temperature
- 2 eggs
- 1 tablespoon vanilla
- 1 can (15 ounces) pumpkin purée
- ½ cup crushed pineapple, reserving juice and extra fruit
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon clove
- 1 teaspoon nutmeg
- 1 teaspoon ginger
Glaze
- 1 cup powdered sugar
- 2 tablespoons reserved pineapple juice
- 1 teaspoon vanilla
Directions
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Preheat oven to 350 degrees and grease Bundt pan.
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Combine streusel ingredients and set aside.
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Cream brown sugar and butter until well combined. Then add eggs, vanilla, pumpkin and pineapple until incorporated. Add dry ingredients bit by bit, being careful to not overmix. Batter will be slightly thick.
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Spoon a layer of batter in bottom of Bundt pan, smoothing evenly with a spatula. Top with streusel mix over batter. Layer remaining batter, smoothing once more. Tap cake pan on counter several times to settle.
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Bake for 45–55 minutes, using a toothpick to test for doneness. Let cool in pan 30 minutes. Invert cake on plate and cool for an hour.
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Mix glaze, adding more juice to thin or a bit less if you like it thick. Drizzle over cooled cake. Top with pecans and a bit of pineapple if desired. Let cake sit a few hours before cutting.
Recipe courtesy of
Recipe courtesy of Valerie Smirlock of Hertford, a member of Albemarle EMC.Share this recipe
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Comments (2)
Elaine Fullen |
February 02, 2023 |
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Add the pumpkin purée when you are adding the eggs, vanilla, and pineapple. Hope it turns out well for you!
Carolina Country |
February 03, 2023 |
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